Chocolate cake is such a guilty pleasure. If I am in a ‘need chocolate now’ kind of mood, this chocolate cake and chocolate frosting satisfy it completely.

While a box mix is quick and easy, and to be honest, I use them when I am in a rush, nothing can beat a good old fashioned homemade chocolate cake. Here is my chocolate cake recipe that I hope you stick in your recipe book and use many times!

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How to Make Chocolate Cake

Beat the softened butter and sugar together for a few minutes. You want the sugar to mix in well, and the mixture will get fluffy looking and lighten in color.

Add the eggs one at a time, then add the vanilla. It is best to have your eggs at room temperature, but if they are straight from the fridge, be sure to add them slowly and one at a time.

Sift together the cake flour, cocoa powder, salt, baking powder, and baking soda.

Alternate adding the dry mixture with the room temperature water until it all comes together.

Pour into greased cake pans, or cupcake pans, and bake at 350 degrees. This 6-inch cake took 35-40 minutes to bake, and cupcakes usually take around 12-15 minutes. Start on the low end, then to check if they are done, lightly tap the top of the cake and if it springs back, they are done.

Let them cool completely before frosting.

Helpful Tip for a Moist Cake

Something that I have made a common practice when making cupcakes or cakes is to put them in the freezer wrapped up after they are cooled. I will keep them in the freezer until I am ready to frost them.

Freezing them will help trap moisture, and when they thaw out, the moisture seeps back into the cake and makes them moist!

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How to Make Chocolate Frosting

If you love a really deep chocolate flavor of frosting, this is the frosting for you.

Beat the butter until it is smooth, then add the powder sugar, cocoa powder, sour cream, and milk. Mix it until it is very smooth. If the frosting is too thick, add 1 teaspoon of milk at a time until it is the consistency you want.

After you frost your cake or cupcakes, serve it room temperature, and store in the fridge covered up if there are leftovers.

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